Peach Ice Cream
|Frozen peaches||1 Pint (1 Carton)|
|Sugar||3⁄8 Cup (6 tbs)|
|Lemon||1 , juiced|
Put all together in electric mixer without thawing peaches (so they won't darken) and beat to a mush.
Freeze 1 hour.
Beat whites of 2 eggs, add 2 tablespoons sugar, add 2 egg yolks and mix.
Whip 1 cup cream to custard consistency, combine with beaten eggs.
Remove peach mixture to chilled bowl; beat and blend all together, return to freezing tray and freeze.
In using fresh peaches mash thoroughly and double the amount of sugar, as frozen peaches are already sweetened.